Visit Temecula Valley, in partnership with the Temecula Valley Chamber of Commerce and Visit California, is currently promoting Temecula Valley Restaurant Month which features the classic hamburger for January.
“Burgers are one of the top menu items people love to order when they travel, and we have some great burgers,” Annette Brown, director of public relations for Visit Temecula Valley, said when asked why they chose to feature burgers this year.
According to Brown, Temecula Valley Restaurant Month is part of the 10th annual California Restaurant Month, designated by Visit California.
“Dozens of destinations are participating in California Restaurant Month this year,” Brown said. “We have had restaurant month as part of Visit California’s campaign since it began 10 years ago.”
Throughout the Temecula Valley, residents and guests are invited to try each participating restaurant’s best burger all month long with exclusive specials attached.
“We hope people will try restaurants they’ve never been to before and be impressed by the quality of food our region has to offer,” Brown said.
Another reason for the event is because restaurants are typically a little slower in the first month of the year.
“Visit Temecula Valley hopes to boost business with this promotion,” Brown said. “We also want to showcase the great culinary experiences in our region. We have some amazing chefs offering foods that can compete with the best of them.”
Below is a list of the burgers each participating restaurant is featuring:
The Craft Burger at Devilicious Eatery
Brisket, short rib and Angus beef patty, bacon jam, beer cheese sauce, chipotle aioli, crispy bacon on a pretzel bun
Triple 333 Burger at Mad Madeline’s Grill
Hand crafted classic artisan, Thousand Island dressing, half pound certified Angus beef patty, sweet relish-onion jam spread, seasoned pork belly, four types of cheeses, marble crumbled blue cheese and straw onions.
Classic Burger at South Coast Winery Resort & Spa
Swiss cheese, bacon, arugula and pickled onions on a brioche bun.
Red Card at Matty G’s Steakburgers & Spirits
Two classic steak patties, Ortega chile, cream cheese, jalapeno, tomatoes, iceberg lettuce and spicy ketchup on a brioche bun.
1909 Burger at 1909 Temecula
This fully stacked burger is made with an 8-ounce special blend patty. Served with housemade bacon-onion jam, sharp white cheddar, tomato, wild baby arugula, garlic aioli all placed on a brioche branded bun.
Toast Burger at Toast Temecula
Loaded to the brim with goodness, the Toast burger is created with a special blend patty, smoked cheddar, avocado, crispy bacon, tomato and red leaf lettuce then placed on brioche slathered with a bourbon-maple bacon aioli.
Cheeseburger Fry Pizza at Garage Brewing Co.
A Cheeseburger Fry Pizza is made with red sauce, cheese, beef crumble and more cheese, and fries are added after it’s baked in a fast-fire oven.
Palomar Burger at Mount Palomar Winery
A brioche bun, Angus beef, provolone cheese, Thousand Island dressing, blue cheese, bacon, tomato, lettuce and caramelized onions.
Italian Mob Grass-Finished KETO burger at Earth Bistro
An organic portobello cap, grass-finished patty, organic basil pesto, organic grilled red onions, artichoke hearts and sun-dried tomatoes.
Hangover Burger at Avensole Winery
A grass-fed Angus beef patty with bacon, egg, potato galette, jicama, salsa verde, shallot aioli, Hawaiian bun and cotija fries.
Black and Blue Burger at Cork Fire Kitchen
This burger is built to incorporate the savory flavors of blue cheese, cremini mushrooms, bacon, and dijonaise and pairs perfectly with their on-tap craft beers selection.
El Paso Burger at Texas Lil’s
A 6-ounce juicy, fresh and healthy bison patty. Lil’s El Paso burger is grilled and loaded with cheese, lettuce, tomato, red onion, pickles, Thousand Island and mustard and is served on a fresh brioche bun with crisp Parmesan and parsley fries.
California Burger at Pinnacle Restaurant at Falkner Winery
A half pound Black Angus beef patty topped with a fried egg, bacon, avocado, roasted poblano chilies, remoulade sauce, pepper jack cheese with lettuce and tomato served with fries and a pickle.
Canard à l’Orange at Meritage at Callaway Vineyard and Winery
This dish is not a burger, but is a succulent roasted duck breast nestled delicately atop a rosemary pumpkin puree with baby heirloom carrots and sweet potato chips gracing the dish. A French classic brought together with a velvety citrus sauce that tastes like concentrated sunshine.
Jalapeño Popper Burger at Baily’s Old Town Temecula
A half pound chuck patty ground in-house with peppers and grilled onions, cream cheese mousse, fried jalapeno slices, lettuce, tomato, freshly baked brioche bun is served with hand-cut fries.
Bistro Burger at Lobby Bar and Grill at Pechanga Resort Casino
Prepared with a house blend of fresh ground beef, garlic aioli, lettuce, sliced tomato, red onions, applewood-smoked bacon and cheddar cheese. Turkey burger and vegetarian options of the Bistro Burger can also be configured. It comes with hand-cut, herbed fries.
Crush Burger at Crush & Brew
Crush & Brew burger blend, pancetta, Brie, balsamic fig chutney, brioche bun and fries.
For more information about special events in conjunction with Temecula Valley Restaurant Month, visit www.visittemeculavalley.com or call (888) 363-2852.
Jeff Pack can be reached by email at firstname.lastname@example.org.